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Introduction

This recipe is based on the classic boeuf bourguignon.

Method

  1. Pre-heat the oven to 150°C/ 300°F/ Gas mark 2.
  2. Coat beef with seasoned flour.
  3. Heat the oil in a large heavy based casserole over a high heat.
  4. Fry the beef in small quantities until browned.
  5. Set the meat aside.
  6. Using the same casserole, fry the onions and the garlic until golden brown.
  7. Add the herbs and spices and return the meat to the pan.
  8. Add the stock, wine, chopped tomatoes, tomato puree and sugar.
  9. Season well.
  10. Stir in the button mushrooms.
  11. Cover and place in the oven for approx. 1½ - 2 hours until beef is tender, stirring occasionally and adding more stock if required.

Gaynor's Tip: This recipe is based on the classic boeuf bourguignon. I prefer to use beef shin as it is lean and provides great flavour. Serve with creamed mash and spring greens.